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Spinach-Apple Salad with Maple-Cider Vinaigrette Recipe

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This recipe for Spinach-Apple Salad with Maple-Cider Vinaigrette, by , is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Southern Living December 2009

Category:
Category:

Ingredients:  
Ingredients:  
SUGARED CURRIED PECANS:
1 (6-oz) package pecan halves
2 tablespoons butter, melted
3 Tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

MAPLE-CIDER VINAIGRETTE:
1/3 cup cider vinegar
2 Tablespoons pure maple syrup
1 Tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil

SALAD:
1 (10-oz) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz) package crumbled goat cheese

Directions:
Directions:
Prepare Pecans: Preheat oven to 350. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad: Combine spinach and next three ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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